HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCherry Ancho Duck Breasts
Cherry Ancho Duck Breasts

Cherry Ancho Duck Breasts

with Pistachio Rice and Roasted Carrots

Gourmet Plus
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Rich, juicy duck pairs beautifully with a sweet, fruit-based sauce—it’s a combo that’s about as classic as can be. Our chefs decided to take things a step further by adding a bit of ancho chili powder into the mix, which creates this smoky, sultry mystique. The excitement only continues with the sides: pistachio-studded rice and tender roasted carrots. This is the sort of dish we’d want to make when we’re feeling a little bit fancy.

Allergens:MilkTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Duck Breasts

8 ounce


2 unit


½ cup

Jasmine Rice

2 tablespoon

Cherry Jam

1 unit

Chicken Demi-Glace


1 teaspoon

Chili Powder

1 ounce

Dried Cherries

1 ounce


(ContainsTree Nuts)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3766 kJ
Calories900 kcal
Fat48 g
Saturated Fat16 g
Carbohydrate83 g
Sugar33 g
Dietary Fiber6 g
Protein37 g
Cholesterol270 mg
Sodium750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pan
Paper Towel
Baking Sheet
Small pot
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 425 degrees. Pat duck dry with a paper towel and season with salt and pepper. Place in a medium pan skin-side down (use nonstick if you have it). Cook over medium heat until skin crisps, 13-15 minutes, pouring out and reserving fat as it’s released (don’t flip it just yet).


Meanwhile, trim carrots, then halve lengthwise. Place on a baking sheet and toss with a large drizzle of olive oil. Season with salt and pepper. Roast in oven under tender and slightly blackened at edges, 20-25 minutes. Meanwhile, trim and thinly slice scallions, separating greens and whites.


Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and cook, tossing occasionally, until just softened, about 1 minute. Stir in rice and ¾ cups water. Bring to a boil, then reduce heat to low. Cover and let simmer until tender, 9-11 minutes. Remove from heat and let stand 5 minutes, covered.


In a small bowl, stir together jam, demi-glace, chili powder, ¼ cup water. Once skin is crisp, flip over duck in pan. Pour in jam mixture and add dried cherries. Let simmer until sauce is thick and duck reaches desired doneness, 2-5 minutes. Transfer duck to plates for serving, leaving sauce in pan. TIP: If sauce if stiff, add a tablespoon or two of water.


Reduce heat under pan to low and stir 1 TBSP butter into sauce. Once melted, season with salt and pepper and remove pan from heat and set aside. Fluff rice with a fork, then stir in pistachios. Season with salt and pepper.


Divide rice between plates with duck, then pour sauce over duck. Add carrots to the side. Garnish with scallion greens and serve.